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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from The Engelhardt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon cooking oil
2 medium red and/or yellow sweet peppers, chopped (1 1⁄2 cups)
1 medium red onion or fennel bulb, chopped (1⁄2 cup)
3 14-ounce cans chicken broth with roasted garlic
1 cup bottled marinara pasta sauce
1 16-ounce package frozen cooked Italian-style meatballs (32 bite-size meatballs)
1 cup dried mini penne pasta
3 cups packaged prewashed fresh baby spinach, chopped
Shredded Italian cheese blend
Directions:
Directions:
In a Dutch oven heat oil over medium heat. Add sweet peppers and onion; cook and stir about 5 minutes or until tender.
Add chicken broth and marinara sauce to sweet pepper mixture; bring to boiling. Carefully stir in meatballs and pasta. Return to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or until pasta is tender. Stir in spinach. Sprinkle individual servings with shredded cheese.

 

 

 

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